Multicooker Dex DMC-60 (reviews and discussion)

[VishenkaSV]

VishenkaSV, that is it and it is that everything is easy and fast. I just haven't figured it out to the end with the Frying mode. I came to the conclusion that I like to fry everything more on the Fish option. On the options Meat and Vegetables, it is somehow a little different, either longer, or warmer, hotter. And Fish is the same for cutlets. But the Baking mode is the most driven one for me - casseroles, roasts, meat, stews.

By the way, I did Zebra last week - both the height and the bakedness, there is nothing to complain about. Zebra's recipe was taken from Celestine - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1482.0

I just haven't figured it out to the end with the Frying mode.

Natasha, are you 50 or 60?

Natasha, are you 50 or 60?

Yara, I have 50 since March. I licked my lips at 60, so there is nowhere to put 50,
then they took doubts. And then there's your pressure cooker announcement. Your head is spinning. And I walk along all the branches. I study the mind to the mind. And I still understand ... Because my darling Orion is my firstborn, and has been studied up and down, and every day at work - soups, milk, compotes, broths, stew (now in the summer I cook only my dog), and it is also planned screw it up by purchasing two bowls. And I strain 50, but there is a time when she is in the locker. - I have a new kitchen and a new stove, with an oven, so while experiments ...
And 10 years ago I had currency - my summer cottage strawberries, alas, there are no cottages. I exchanged strawberries for porcini mushrooms! People had them in abundance, and I had strawberries.

And last year I exchanged peaches for apples!

[BAKING: how will the result differ in this mode from the FRYING program?]

good day! Girls! I have a Dex-60. I only cook with multi for a week. As long as my hands are tied with it, I hardly leave, while she is cooking ..... I think we need to study her for another 10 days, so that on vacation she would let me go even to the beach!
Yesterday I cooked Shurpa: I fried onions, meat (beef) for 30-40 minutes (!!!) without leaving, stirring to evaporate the moisture and finally fry the meat! then + carrots, sl. pepper, tomatoes, a little water and EXTINGUISHED for 1 hour. (I played with the baby with toy cars for an hour !!!). Then she added potatoes, topped up boiling water, added salt, and pepper. EXTINGUISHING for another hour, added greens and turned off ..... here ... I did not notice the difference with cooking on the stove
Here, I read how you confidently fry chicken with potatoes in MULTA, bake vegetable and meat casseroles, without standing over the process, and decided to ask for advice.
Is it possible to leave chicken (in pieces) with potatoes and peppers on the FISHING FISH mode for an hour (or how many half a pan, for example?)? or is it still necessary to stir? I thought that only at Stewing, you can leave the Cartoon to cook and leave ...
BAKING: how will the result differ in this mode from the FRYING program? Take, for example, a casserole (layers) of potatoes, eggplant, meat (chicken fillet. Or pork). As I understand it, when it is HEAT, the bottom will burn for 30-60 minutes. exactly. And what will happen on the BAKERY ???
The second question: how to correctly calculate the cooking time so that there is no raw food left?
Chicken - an hour of stewing, pork - 2, beef - 3 hours? Or are there any other recommendations?

Thank you in advance for your answers !!!!!!!!!!!!!!!!!!!!!!!

VikVik, I also cooked Shurpa, but it was much easier - I fried vegetables, meat on baking, poured water over them and stewed them, looked in an hour later, added herbs and spices and turned them off after 10 minutes. All the charm in the slow cooker that I abandoned, put the program on and you can go for a walk .. On the Fry program, I only fry for a short time, although Grypana advises to get to know this program better. I cook all the casseroles, potatoes in the Baking ... I put them all in layers, turned on the Baking, and forgot.It seems to me that it will not be so dry on baking .. But this is my opinion ... And about the time when stewing, yesterday I stewed pork for 2 hours, it turned out soft, you can eat with your lips, although you could put it for 1 hour, it was also would be good. Whoever loves it. Need to try Over time, everything will work out. !!

I don’t cook Shurpa (it seems to me that you have complicated the recipe for yourself, simplify it), but I cook any casseroles on the Bakery, turned it on and forgot. These are casseroles, they should be baked. And it will roast on the Fry, you do not cook casseroles on the stove, you would put it in the oven, right? Here too, you need to turn on the Baking, on this program the heating goes from all sides, and on the Fry - only from the bottom and even stronger than the Baking.
In general, think like this - everything that you fry in a pan on the stove - turn on Frying in the multitask and stir, all the same, frying without stirring will not work, because the temperature is high, whatever one may say. But this is the only program that needs stirring. Everything else can be turned on and not be over the cartoon.
And everything that you would put to cook in the oven, if you did not have multi, cook in the multi on the Pastry. To begin with, this principle will greatly help you figure it out. And then you will be able to adjust any recipes to suit your needs in the cartoon.

good day! Girls! I have a Dex-60. I only cook with multi for a week. As long as my hands are tied with her, I hardly leave, while she cooks ...
I didn't notice the difference with cooking on the stove

VicWick, It depends on what you want from the multicooker. If you want to bake something, like in an oven, with a crust, then it's more like an airfryer. Maybe that's why you fried everything for so long. The multicooker cooks and stews well.
Try to fry onions, carrots, meat for a few minutes, then everything else. together put it in a slow cooker for stewing and go for a walk. And do not be afraid to lay all the products together, this is its advantage over the stove.
Of course, you need to watch out for frying, and for baking (except for flour), you can also look in, mix. And on the rest of the programs, your intervention is practically not needed.
And do not expect that it will cook faster than on the stove, it is more like pressure cookers, and then it takes time to gain / release pressure there.
The advantages over the stove are that: - nothing is splashed around, - does not burn, - you can lay all the products at the same time, - it cooks delicately and at the right temperature (for example, milk). And extinguishing in a MV cannot be compared with a stove!
As for the cooking time, I usually cook from 1 to 2 hours on stewing, I have never eaten raw

You, VikWick, the girls wrote everything correctly.
I also went up to Frying potatoes, mixed, although the chicken gave a lot of juice. Cutlets are also allowed to juice, but they need to be turned halfway.
I cook shurpa often - I cook it without roasting. Here I would cook it more often on vacation - I threw all the ingredients and left. There are no fries in my recipe. Broth - without your participation. The noise is not filmed, as there is no crazy boil on the Putty (but I do it if I'm at home). If you want to go for a walk, to the beach, and your presence is necessary when cooking, you need to add something, mix it up. Cook everything and leave to heat.
Somewhere here on a branch Irriska was talking about the fish on Rice -
Cabbage can be made without your participation on Stew, lazy cabbage rolls. Simmer peppers, fish in the marinade. All vegetable dishes - stews, sautés can be made on Stew. Baking is an oven. There are curd casseroles, manna, muffins - all without you. Borscht-soups are also cooked on Stew, only after having done the frying beforehand - they threw everything together and forgot. Here on the Bread Maker there are recipes for these borscht. You can stew the meat. In the sleeve for a couple of bacon, make a chicken breast - you also don't need your intervention, just lay everything.
In general, I came to the conclusion that in no way it was said in an offense - if you feel the technique, then it is yours! I have examples from my environment where multicooker, bread makers are idle, and housewives admire my food, prepared in a hurry and from what was. It is not necessary to place hopes that instead of cartoon or she will do everything herself.Now I'm on vacation only with cartoons!

Dear hostesses !!!! Thank you very much for the recommendations, for the timely answers !!!!!!
Now, thanks to you, I have made many conclusions for myself! As it turned out, not everything is so difficult! I will simplify and pay more attention to my children !!! Otherwise - why a multicooker?!?!

;) I'm already cooking khanum for a couple, so as not to make dumplings! (the husband rolls up the canning in the meantime, and I communicate with you, resting!)

VikVik, the girls on the forum are great: girl_claping: they explained everything to you in an accessible way))) I just want to add a little. There is a program STEALING in which you can cook fish or chicken legs overnight: yes: Either on a DELAY before your arrival, or in the morning DEKSIK will be able to cook a side dish with something in a sticker, (y) or milk porridge

[nila]

DEKSIK can make a side dish with something in a sticker, (y) or milk porridge

I think in the steamer. And finally steamers - class! nila right, they forgot about the duet dishes. At the bottom there are potatoes, porridge, at the top, sausages, a fish. I really like to cook potatoes cut into plates or slices in overhead steamers. Just super!

[nila]

I think in the steamer. And finally steamers - class! nila right, they forgot about the duet dishes. At the bottom there are potatoes, porridge, at the top, sausages, a fish. I really like to cook potatoes cut into plates or slices in overhead steamers. Just super!

: mail1: and where did I point my finger
And also steamed fried eggs: nyam: Take ready-made baskets from parchment or foil))) or make a basket with the bottom of a glass, with foil
put there all sorts of goodies such as sausage, cheese, boiled. vegetables, etc., a spoonful of sour cream or a volume of pasta and beat in an egg. You can sprinkle curry, saffron, or paprika with spices. In short, as you like and cook for a couple of minutes 15-20.
Eggs "a la kokot" are ready

)

I haven't steamed eggs yet ... I like an omelette of 3 eggs, 0.5 multi-glasses of milk, salt and baked goods for 15 minutes .. So juicy and tender ... mmmm

Yes, cartoon omelette is a fairy tale! I do the same, only with 6 eggs.
And yesterday I was preparing pilaf, according to Ani's recipe from a friendly site: girl_romashka: So the pilaf turned out to be just awful
I cooked not on the RIS program, but on the MANUAL))) it was necessary to set 5 minutes, but we have 10 minutes at t * 120 * and 20 minutes on HEAT without opening the lid. I didn't believe that something would work out, but the pilaf turned out super: nyam: I haven't cooked such pilaf yet, mine were delighted

And what is this pilaf in 5-10 minutes?

And not in 5-10 minutes, but in 3 minutes at 120 * in the original recipe!
Girls write, I don’t know is it possible here? If that moderators throw where necessary
First of all, thanks again to Anna Zoluska 11 for such an original recipe for pilaf
In brackets, as I did.
It is necessary:
round grain rice (Krasnodar) -4.5m. st (steamed will not work)
onion-2-3pcs
carrots-3-4pcs
chicken fillet.-500gr
refined oil - 1 / 4m. st
spices for pilaf (paprika, turmeric, curry, black pepper, cumin, barberry)
salt-2h. l with a slide (if spices with salt, then less)
Rinse the rice several times to clean water and dry on a sieve. Fillet cut into cubes, onion in half rings, grated carrots (Korean) Pour into a bowl
oil and turn on the FRYER for fish for 5 minutes. Fry the chicken stirring several times (it took me 10 minutes).
Switch vegetables to FRY for 5 minutes and add onions and carrots (fried a little more), sprinkle with spices and turn off MV. Pour the rice evenly, flatten with a trowel and pour 6m. st of cold water. EVERYTHING, DO NOT TOUCH ANYMORE; -D In the original, you need to turn on the MULTIPOOK for 5min for 120 * and after 3min turn it off and keep it on HEAT exactly 20min without opening the lids (for DEKS60 the minimum time is 10 minutes on the HANDBOOK. I set 10min, then hesitated on the street and not turned off. switched to PREHEAT without knowing exactly when). After 20 minutes, open the lid and the rice should be like holes on the surface. When I opened, I thought raw on top: wow: But I did, as advised, I turned the bowl into a large bowl and mixed well with a wide spatula and Oh! MIRACLE!!! RICE GOT SO MUCH AND IT'S JUST AWESOME

Thanks, we will try. Interestingly, but with pork you can.Probably it should be brought to readiness, just longer, before the rice.

Asked the author :) it is possible with any meat and even fish. Pork must be fried well, not stewed. Then it will be juicier. Anna claims that the time to cook pork is like chicken: mda: 20 min at 100 * is enough. But our chicken fillet in my opinion and after 5 minutes is ready

I report on the pilaf - everything worked out great, the rice is ready and crumbly, the meat is ready. The only thing missing was salt, but the teaspoons are not always the same and I laid down without a slide. The principle, as I understood it, is that with a small amount of oil, crumbly rice is obtained, which, as for me, is very good, but for the same reason, pilaf may seem a little dry to someone. So I suggest everyone try it (especially those who don't like floating rice in fat). Thank you Nelya for the recipe (And the rice really turns out a lot)

For sweet, today we have a cottage cheese casserole with peaches: nyam: According to the recipe, bake 60 + 20, and I added 10 minutes more, the top is damp. It is worth cooling down, only smells fly around the apartment, and the family licks their lips in anticipation

Today my Deksik upset me, I put peach jam with confiture, and went to my mother for the jars. I always cooked it for 2 hours, I didn't even look there, everything was fine. I come, the floor of the pan is not there, the cartoon is floating on the table, everything is in this jam, soap all evening, I even had to remove the skirting board on the desktop, I have not climbed under the desktop yet. Could it be because of this jam? I added it for the first time.

Do you mean gelling additives like Jam by jam? If so, then it seems to me that they need to be added at the end of the boil. I read something about pectin, or on the sachets themselves. In general, I sprinkle it at the end and boil it for 5-7 minutes, and immediately roll it up. Or is it about something else?

Today my Deksik upset me, I put peach jam with confiture, and went to my mother for the jars. I always cooked it for 2 hours, I didn't even look there, everything was fine. I come, the floor of the pan is not there, the cartoon is floating on the table, everything is in this jam, soap all evening, I even had to remove the skirting board on the desktop, I have not climbed under the desktop yet. Maybe it's because of this jam? I added it for the first time.

Wow, what kind of troubles Did the cartoon even work, did you check it? Here it is described that after a similar case, the multicooker was disassembled:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=98493.0
But maybe everything will be all right Good luck !!!

I also had peach jam trying to escape. I cooked it in Orion and thought it was bad to cook in it. I was in the kitchen and therefore it did not run away much (only after that I could not wash everything around from the sweets)
The jam was not added immediately. What is the reason for the flight? Annushka, do not worry, maybe it is not a glass glass and everything will be fine .. It's a pity for the spent products.

Just yesterday I read that if you cook jam in a cartoon, you must ALWAYS remove the valve, otherwise the jam will run away.

I hope everything will cost only a dirty table)

I cooked blueberry jam and that's it. True, with the lid open, but I sat next to it and did not even see attempts to escape)

thank you all for the answers!

Do you mean gelling additives like Confiture by jam? If so, then it seems to me that they need to be added at the end of the boil.

Yes, jam, TM Spice. I added it at the beginning, as I did it according to the recipe on the package, now I know what it is at the end.

Wow, what kind of troubles Did the cartoon even work, did you check it?

Yes, it seems to work.

Annushka, do not worry, maybe it is not a glass glass and everything will be fine .. It's a pity for the spent products.

It ran away not into the multicooker, but behind the multicooker, I unscrewed the small lid behind, soap.

Just yesterday I read that if you cook jam in a cartoon, you must ALWAYS remove the valve, otherwise the jam will run away.

I hope everything will cost only a dirty table)

I made blueberry jam and that's it.True, with the lid open, but I sat next to it and did not even see attempts to escape)

Next time I'll take off the valve too. To be honest, I don't want jam at all, just peaches need to be processed.

girls, and how much water to pour so that the pasta is cooked and it boiled away?, I want to do naval

it seems to me, as usual - about 1 cm higher than pasta.

but my pilaf did not work out quickly - the rice was not cooked at all

girls, and how much water to pour so that the pasta is cooked and it boiled away?, I want to do naval

The pasta should not be completely covered, the tips should be sticking out of the water. Otherwise there will be porridge.

girls, and how much water to pour so that the pasta is cooked and it boiled away?, I want to do naval

And it is preferable that there be some fat. If in a navy way and pasta is already cooked together with minced meat, then, I think, there will be enough fat from meat. And if the pasta is separate, then be sure to pour a couple of tablespoons of vegetable oil. So the macaroons will not stick together and not boil over (if you follow the whole process, so to speak).

[quote author = Vinochek link = topic = 174179.0 date = 13444165

but my pilaf did not work out quickly - the rice was not cooked at all
[/ quote]
It's a pity: (and what was the rice? Steamed won't go, it takes longer to cook. When I opened the lid I thought it was raw :) but when I turned the bowl over onto the dish: everything was there. But not boiled!

girls, and how much water to pour so that the pasta is cooked and it boiled away?, I want to do naval

The naval pasta must first fry the onion and carrots with minced meat in a sufficient amount of fat, and then pour the pack of pasta into this fat and mix well so that each macaroni is saturated with fat. Then pour spices, salt and water. Water to barely cover the pasta. And program PLOV. Stir a couple of times during cooking

Yesterday I cooked saute and once again echoed the laudatory ode: girl_love: to her cartoons !!! At such a peak ... + 40 outside the window: wow: on gas I would And with their help: bravo: They both quickly overcooked all the vegetables for me, and then folded the layers, everything in DEKSUSHU and after 40 minutes the ready-made SOTE, and then he I also cooked loose rice. And VESKA at this time switched to jam from apples and pears, and I

Do we have a saute recipe on the forum? Does anyone have any bookmarks? I kind of know, but I want to read.

I did not find a recipe on the forum, I cooked it in my own way.
I chopped and fried everything separately in olive oil (for frying): onions, carrots, bell peppers and blue circles. I sprinkled the blue circles with salt for 30 minutes, and then washed it with cold water. Tomatoes are also in circles, but not fried. The proportions are arbitrary, I was not fond of cooking oil. Fried vegetables in two MV. And then in the DEKS60 saucepan she began to squeeze the break: 0.5 onions, 0.5 carrots, 0.5 sweet peppers, 0.5 blue and 0.5 tomatoes. Shake with parsley, basil, dill and garlic, sprinkle with salt, a mixture of pepper and heneli-suneli. For spice, I still have a little spicy adjika with walnuts, poured it. And I repeated the layers in the same order. Included the program EXTINGUISHING 40 min. Then I boiled rice separately and left for a sweet soul. The husband did not even ask for meat

Annushka, I wanted to ask, did you cook the peach jam, peeled the peels? To be honest :) I never cooked jam with peaches: girl_red: t. we haven't got accustomed to ours, but we buy for food in the summer. And looking at you, I really wanted to make such a jam. And if not large peaches, go?

Nila, while no one is around, I'll tell you how I made (also for the first time) peach jam. I scalded the peaches with boiling water, removed the skin, cut them into wedges and into a saucepan ... poured sugar-1k1, a teaspoon of citric acid, and for 2 hours for stewing .. You can also punch the peaches with a blender, then you get jam .. In the process a couple of times mix .. And yet, at the beginning you need to look so that it does not run away ... And it is better to immediately remove the upper valve .. You can cook and less in time, you need to try. (I think so)

nila, thanks for the saute recipe!
As for whether to remove the skin or not, we never removed it. True, there are varieties from which it can be easily removed, you can remove it if you want, but it is not felt in the jam. Now our variety is ripe, so the skin is not removed there, and the pulp does not leave the stone. I just wash it and cut it into pieces as much as I can cut around the bone.
VishenkaSV, you need to give a medal, honestly. It's just so much work, scalding with boiling water, peeling off then, it's so hot. The first time I hear about this. If it's 2kg, nothing else, but when there are several buckets ... And for the rest, I cook as well, only without lim. to-you, just peaches and sugar. Any peaches will do. We usually put the most ugly ones on jam, and eat the beautiful ones and close the compotes. In general, it is not difficult to cook it, so I cooked in June from green walnuts, this is where you need to tinker for several days and walk around with black hands.

[a few days]

so I cooked in June from green walnuts, that's where you need to tinker a few days and walk with black hands.

I know that their WEEK should be soaked in lime water

Vishenka, Annushka thank you very much, I must try! The Annushka recipe suits me better. Since I don't buy peaches for jam, they eat mine right there. I buy large, good ones, because I thought that for now I would take off the skin and separate it from the bone. And now I will buy substandard so that I would not want to eat and make jam.

Hello everyone. I am yours forever, I am also with DEX 60. While I am not asking anything, I came in to say hello. I read, study, everything here is so tasty and interesting! And a lot, a lot of interesting things. From the abundance of information, the head is spinning. I will try, I hope everything will work out.

An hour later. She promised not to ask, but you don't believe me. Girls, please tell me, is there a topic with recipes for Dex? I'm lost, I won't find anything. Poke your nose, please.

Hello everyone. I am yours forever, I am also from DEX 60.
Girls, please tell me, is there a topic with recipes for Dex?

Join us, we are very happy to be added!
Any recipe for a multicooker (and indeed any recipe) can be realized in DEH 60. But for beginners, so that they do not suffer from the choice of modes, we advise you to go to the topic of a colleague, that is, Brand, and choose any dish you like there. The brand is an analogue of our dex.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=165813.0

[Girls]

I know that their WEEK should be soaked in lime water

Yes exactly.

Girls! Excuse me, of course - an illiterate fool, but explain - What needs to be soaked in lime water - nuts or hands
Congratulations to all the new owners of our Dexika! You have a wonderful friend and helper.

[GenyaF]

GenyaF, nuts.

[: chaki2005]

: chaki2005 and GenyaF
Usually, nuts are soaked in lime water so that harmful (tannins) from an unripe fruit do not get into food. But besides lime, they just need to be soaked in water. there is a whole process of getting rid of bitterness and astringency. In the search engine for the request: jam from green walnuts, thousands of options immediately pop up, maybe you will find an acceptable one for yourself

[Girls]

Girls! Excuse me, of course - an illiterate fool, but explain - What needs to be soaked in lime water - nuts or hands
Congratulations to all the new owners of our Dexika! You have a wonderful friend and helper.

Thanks everyone! But I wonder if you can wash your hands of nuts? An adult woman, and my hands are like those of a first-grader, I love milk nuts. And while you clean them up, you will be exhausted.

Girls, can I have a few questions?

Should you pour hot or cold water into Deksik? Only in a few recipes I saw the mark - pour HOT water. In the rest, it doesn't matter which one is hot or better?

Is the Buckwheat mode a universal mode for all cereals?

How many potatoes for frying can you cut into the bowl? Until the mark 8? And pour water for the soup? A maximum of cereals?

Thanks to the responder!

[8]

Girls, can I have a few questions?
Should you pour hot or cold water into Deksik? Only in a few recipes I saw the mark - pour HOT water. In the rest, it doesn't matter which one is hot or better?
Is the Buckwheat mode a universal mode for all cereals?
How many potatoes for frying can you cut into the bowl? Until the mark 8? And pour water for the soup? A maximum of cereals?
Thanks to the responder!

Any water can be poured, both cold and hot.
Porridge can be cooked on the "rice", "buckwheat" mode, on "stewing", on "milk", on "languishing" and even on "warming up" the girls cooked.
How many potatoes? How much do you fry in a skillet to get fried?
Water is desirable up to 8, but if there is more, then it's okay.
Remember one thing, the multicooker is just a saucepan, only electric. That's how you are used to and love to cook, so cook!

Any water can be poured, both cold and hot.

I will add - but if your multicooker is already hot (you just fried something in it, now you need to fill it with water), then do not pour cold water into it, preferably warm or hot. The non-stick coating does not like sudden changes in temperature.

if your multicooker is already hot

And by the way, can you immediately start preparing the second course, or do you need to wait some time? They write in HP for half an hour, but it will not turn on until it cools down. And in the cartoon how?

How much do you fry in a skillet to get fried?

Sorry, of course, but to the fig and more I fry potatoes - a large frying pan "to the eyeballs". But the cartoon, of course, has more volume. I think my portion will fit.

And by the way, can you immediately start preparing the second course, or do you need to wait a while? They write in HP for half an hour, and it will not turn on until it cools down. And in the cartoon how?

In the cartoon, you need to wait a couple of minutes only if the second cooking is at lower temperatures than the first one. That is, after frying, Stewing will not start immediately. Because the heating element will be too hot for this program. In 2-3 minutes it should turn on.

Two suns!
Congratulations on your purchase!

Here they love questions - do not hesitate to ask! We are chatty girls - just give us a reason!

As for potatoes - if you like fried, then it is better to throw in a little so that it is better fried, and if fried "under the lid" then as much as your soul wants.

My friend came to visit - How do you manage to clean the stove like that? - And I answer: I don't use it at all! She is shocked. I had to conduct a master class with cartoons

Girls! Thanks for the nuts, I don’t want them anymore
For dinner today I baked a chicken, such a taste ... I got drunk like Tuzik in the trash, now I'm going to read the topic 1001st time losing weight

[: chaki2005]

: chaki2005 and GenyaF
Usually, nuts are soaked in lime water so that harmful (tannins) from an unripe fruit do not get into food. But besides lime, they just need to be soaked in water. there is a whole process of getting rid of bitterness and astringency. In the search engine for the request: jam from green walnuts, thousands of options immediately pop up, maybe you will find an acceptable one for yourself

Thank you so much!!! We are still waiting
from

You should probably put the whole recipe here. I'll write in the evening, I have it in my cookbook.

And I was carried away by watermelon rinds. I cooked 3 types of different jams from them, and put everyone in the office. Now we have a deficit for crusts ...

And now I'm hanging out in the kitchen, where to attach a cartoon. I ordered a Dex-60 a week ago. And then another old dream of the airfryer turned up. I bought it. I spent the money. Now I can't refuse multi, I'm looking for options ... and in the store (God bless them health) they patiently wait and postpone my order for a couple of days ... Also on September 1 on the nose ... How to work on your irrepressible desires?

Girls, I need expert advice .. Found a recipe for fermented baked milk:
2l. Boil milk in Milk porridge, transfer to Stewing for 6 hours, on heating for 2 hours. Disable. Leave on for 4 hours. Then add the milk cream and sour cream. And it will leave for 9 hours ... Do you think it's too much time? Maybe it can be simpler.I already have milk porridge. What to do next? Advise, pzhl

[VishenkaSV]

VishenkaSV
By the time in the cartoon, I will not say, I do it in a slow cooker for 6-7 hours, so that the milk is brown and spicy in taste. I think, even in the cartoon, you can boil and put on simmering for 5 hours, because the milk does not need to boil, it should THINK. And when it cools down, then you need to focus not on time, but on temperature, so that the sourdough (sour cream) does not cook, you need to have no more - 37 gr.